All Entries For dinner
Between work and home obligations, plus all those healthy changes we're trying to make into lasting habits, sometimes cooking dinner gets moved to the back burner.
The good news is that delicious, nutritious meals don't need to require a lot of work. Today we're sharing three no-fuss meals that require just 10 minutes of hands-on prep work, along with our best tips for getting dinner on the table faster! Read More ›
Ground turkey is a staple in my kitchen. I buy in bulk and keep it in my freezer. My favorite use for this versatile item is turkey burgers. It’s fun to experiment with items in my fridge, cupboard, or farm box, aiming for half of the ingredients to be vegetables and whole grains. This creates a complete nutritional meal for my kids that also affords them choice of toppings and condiments. My personal favorite is to enjoy the patty on top of leafy greens with honey mustard dressing. Instead of consuming that full-fat 500 calorie beef burger, opt for one of these juicy turkey burger recipes. Here are a few of the best turkey burger recipes from SparkRecipes members. Read More ›
Fajitas are one of those foods that you hear and smell before you see, especially when you order them at a restaurant. The onions and peppers sizzle amongst strips of meat, their intoxicating smells travel through the restaurant, and finally a skillet overflowing with food is presented to you, along with a platter of beans, rice, a stack of flour tortillas and all the trimmings.
Fajitas come from the Spanish word "faja," which means sash, skirt--or girdle. It referred to the type of meat originally used in the dish, skirt steak. When most of us eat fajitas as served, we'll likely need a girdle to get into our pants!
The fajita platter at a popular fast-casual chain has 850 calories, 36 grams of fat, and 2,440 milligrams of sodium (more than a day's worth!). Wow.
At its most basic, a fajita is grilled meat wrapped in a tortilla. The vegetables are a welcome addition, but most restaurants douse them in oil and salt. Read More ›
Using a slow cooker is like magic: pour in the ingredients, set the heat level, and then shift focus to your to do list, all the while your slow cooker does the heavy lifting. Chicken is one of my favorite ingredients to use in a slow cooker, since it’s a flavorful source of lean protein and it requires little effort to cook. These are some of SparkPeople’s favorite slow cooker chicken recipes.
Slow Cooker Marinara Chicken and Vegetables (Chef Meg's Makeover)
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Are you looking for new ways to eliminate unhealthy ingredients and add more healthy ingredients to your recipes? Stuffed Bell Peppers are a fun way just to do that. A large size bell pepper has about 50 calories and is loaded with folate, magnesium, copper, fiber, vitamin A, vitamin C, vitamin K, vitamin B6, and potassium. Use peppers in place of high calorie wraps that have very little nutritional value. For an added bonus, stuff your peppers nutritional storehouses like beans, lentils, whole grains, finely chopped veggies and lean meats. Top it off with a puréed vegetable sauce for added flavor. Keep yourself healthy with these 10 super stuffed pepper recipes. Read More ›
Due to the popularity of Slow Cooker Chicken, I'd like to follow up now with pork, which is another slow cooker favorite. Pork is a staple in our house, especially when we're having a large group of dinner guests. It's a budget-friendly choice that becomes tender and juicy when cooked slowly. Whether you're tired of everything tasting like chicken, or you just need a change of pace, add these slow cooker pork recipes to your meal plan today. Read More ›
Down home Southern cooking has produced some of our finest classic American dishes. At the same time, many of these original recipes include unwanted fats, calories and sodium. With some simple changes, we can enjoy this quintessential comfort cuisine and still stay on-track with our health goals. Read More ›
Rethink your shopping list with these tips for dishing up a nourishing meal.
Problem #1: "Healthy foods are too pricey."
Cut back on organic. Just buy it for foods on the newly extended "Dirty Dozen" list—produce with the highest levels of pesticide residue, including apples, celery, sweet bell peppers, peaches, strawberries, imported nectarines, grapes, spinach, lettuce, cucumbers, domestic blueberries, potatoes, green beans and kale. But don't stress if you can't afford organic, says Sarah Krieger, a registered dietitian in Saint Petersburg, Florida: "The fact that you're buying fruits and veggies is more important."
Chill out. Produce is cheapest when you buy it in season, so pick up those blueberries on sale in the summer and freeze them for up to six months. Another way to enjoy pineapples, asparagus and more in the winter: buy frozen. They're time-saving too, since no washing or chopping is needed. Read More ›
Pasta is a crowd pleaser and doesn’t have to be hard to cook or unhealthy. Baked pasta is my go to meal when I need to prepare something ahead of time for dinner. With these simple modifications I've been able to take high-fat, high-calorie dishes and replaced them with highly nutritious ingredients.
- Use only half the amount of cheese.
- Replace high-fat protein with lean protein.
- Replace half the pasta with vegetables.
- Try pasta made with rice, corn or quinoa flour for a gluten-free option.
- Use non-fat milk and Greek yogurt for a cream based sauce.
When I was in high school, my parents made a big lifestyle change that included improved diet and exercise. One of our staples when eating out became salmon. Many years later, it's still my favorite fish, but now I enjoy it at home around our family dinner table too. The best thing about salmon is that you don't have to be a professional chef or require expensive ingredients. This fish is simple to prepare, cooks fast, and has high levels of omega-3 fats and protein, but is relatively low in calories. I prefer fresh wild salmon, but you can opt for farmed or canned salmon also. Whether you already love salmon, or if you're ready to try something new, try these simple and healthy recipes to acquaint yourself with this amazing fish. Read More ›
As the weather turns cold, heat up your meal planning with cozy soup recipes. Soup doesn't need to be boring, plain or unsubstantial. Add ingredients like beans, lean proteins and whole grains to turn it into a complete nutritious meal. Avoid high sodium broths. Instead use spices and seasonings to add flavor. Double the recipe and use the left over's for tomorrow's lunch or freeze it to enjoy another night. Curl up with a cup of soup this week by using these recipes and resources. Read More ›
You might not find discussions of pan frying or deep fat frying in most cookbooks geared to healthy cooking for obvious reasons. I guess that means that if we want to live a healthy lifestyle we will no longer enjoy the golden breading color on pieces of cooked Dover sole or the crunch we hear when we bite into a chicken leg coated in a crispy breading. Guess again! If you've said goodbye to those crispy cooked foods--say hello again! Faux frying creates a lighter version of the pan- or deep-fried foods that we all crave. It's simple, quick, and easy. Best of all, your home (and your hair) won't smell of a deep fat fryer for days after the meal. Read More ›
Roasted peppers are perfect for rounding out a dish, enjoying as a snack, or even using as a food wrapper!
Whom should we thank for such a versatile vegetable that adds so much smoky sweet flavor to an endless amount of dishes? Some would say Mother Nature and others a cook... I'm going with both. The earth provides us with the vegetable, but it's the roasting technique that gives it that subtle smoky flavor.
First, let's learn how to make them, and then we can talk about the many ways to use them.
While red peppers are the most common, you can roast orange or yellow ones, too. The roasting mellows their flavor and adds a smoky sweetness. Read More ›
Pasta may be too heavy for a hot summer night, but you can lighten it up by substituting or swapping it out with vegetables.
Zucchini pasta is super easy to prepare and perfect for anyone who is gluten-intolerant, diabetic, low carbing it, a raw food lover, or those like me that are up to their ears in zucchini from the garden. Zucchini pasta is nothing more than raw zucchini that has been cut to mimic traditional pasta: fettuccine, linguine, and yes even lasagna. Read More ›
When you get home from a busy day, it’s tempting to grab that bag of chips in the pantry to munch on while making dinner. But doing so can quickly pack on the pounds! That’s why I always keep veggies and dip in the fridge. For the veggies, I usually have a bag of baby carrots or some sliced green peppers. For the dip, I mix a container of low-fat sour cream with a packet of Ranch dip mix.
I shared this tip with Tiffany and she tried making the dip with plain Greek yogurt instead of sour cream. Read More ›